Jamie Oliver says to steam dry spuds for extra crunchy, fluffy roast potatoes

Jamie Oliver says to steam dry spuds for extra crunchy, fluffy roast potatoes


It’s Sunday today which means thousands of Brits will be sitting down to a yummy roast dinner.

And, what’s one of the best parts of the classic UK dish? Roast potatoes of course.

We’re always on the hunt for tips and tricks to make sure our roasties are golden, crispy and perfect – and who’s better to offer advice than celebrity chef Jamie Oliver?

The popular cook offered up his “best roast potatoes” recipe to fans which contained some key advice, reports the Express.

He said the dish would be “crispy, fluffy, squashed spuds with garlic and sage”.

And, his recipe serves 10 people and takes a whopping two hours to cook, but you can always crack on with the rest of the roast while the potatoes are cooking.

First up, Jamie uses Maris Piper potatoes – this kind of spud is excellent for roasties because they have a creamy, white centre which melts in the mouth. Plus, they fluff up just right!

Jamie recommends peeling and chopping your spuds into 8cm chunks, but you can do them to the size you prefer too.

Then, parboil them for 15 minutes. Jamie’s recommendation is for a longer boil than many people are used to but it will ensure the insides are fluffy.

But, Jamie’s top tip is in what happens next. Drain the potatoes into a colander and leave them there for a few minutes so the spuds steam dry.

This will let the cooking fat stick to the spuds and create that incredible crunch we all want on the outside.

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Make sure to shake up your potatoes in the colander to rough up the edges before chucking them into a roasting pan filled with goose fat or butter and a tablespoon of oil.

Jamie adds sea salt and pepper, but you can also add herbs like rosemary, sage or even some semolina.

Another unusual trick from the chef is to then cover the potatoes and leave them in the fridge overnight. This will mean minimal prep on the day, but you can also skip this step if you prefer.

Cook your potatoes on 180 degrees and add some crushed garlic to the tray too for a caramelised flavour. Roast the spuds for an hour and then crush with a potato masher.

And, you’re done!

Check out Jamie's full recipe on his website: jamieoliver.com.

What’s your favourite roast potato cooking hack? Tell us in the comments…

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